Name: Beef Shepherd’s Pie
Prep time: 40 min
Cook time: 2 h 45 min
Total time: 3 h 25 min
Yield: 4 à 6 portions
Ingredients: 2 lb (900 g) stewing beef cubes; 2 tbsp (30 ml) vegetable oil; 1 onion, diced; 2 carrots, diced; 1 1/2 cups (375 ml) red wine; 1 cup (250 ml) beef broth; 1 thyme sprig; 2 lb (900 g) white-fleshed potatoes, peeled and cubed; 1/4 cup (55 g) butter; 2/3 cup (150 ml) milk; 1/4 cup (60 ml) 35% cream; Grated nutmeg, to taste; 1/2 cup (50 g) Gruyère cheese, grated

Preparation

Meat
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large pot over medium-high heat, brown half of the meat at a time in half of the oil (1 tbsp/15 ml). Season with salt and pepper.
- Return all of the meat to the pot and add the onion, carrots, wine, broth and thyme. Bring to a boil. Cover and transfer to the oven. Bake for 2 hours or until the meat is tender.
- Remove the pot from the oven. Remove the lid. Remove and compost the thyme sprig. Using a potato masher, shred the meat and carrots slightly. Transfer the meat mixture to an 8-cup (2 litre) oval or rectangular baking dish.
Mashed Potatoes
- Meanwhile, place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil. Simmer for 20 minutes or until the potatoes are tender. Drain the potatoes and return to the pot. Using a potato masher, purée the potatoes with the butter, milk and 35% cream until smooth. Season with nutmeg, salt and pepper. Stir in the Gruyère. Spread the mashed potatoes over the meat in the baking dish.
- Bake for 25 to 30 minutes or until the top is golden.

Beef Shepherd’s Pie

Categories

Ingredients

Meat

Mashed Potatoes

Preparation

Meat

Mashed Potatoes

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set